Description
This Baked Pork Tenderloin recipe features a succulent pork loin roast marinated and baked to perfection with a flavorful honey mustard glaze and a warm, aromatic spice rub. The combination of sweet and spicy elements enhanced by apple cider creates a tender and juicy dish ideal for a comforting family meal.
Ingredients
Scale
Meat
- 3 pounds pork loin roast (or pork tenderloin)
Glaze
- 4 tablespoons salted butter (melted, ½ stick)
- 4 tablespoons honey mustard
- 2 tablespoons honey (or hot honey)
- 2 teaspoons whole-grain mustard (or old-style mustard)
- 1¼ cups apple cider (or apple juice – not apple cider vinegar!)
- Kosher salt and freshly ground black pepper (to season)
Spice Rub
- 3 cups granulated sugar
- 1 teaspoon table salt
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground nutmeg (or ½ teaspoon freshly grated nutmeg)
- 1½ teaspoons ground ginger
- ¾ teaspoon ground sweet paprika
- ¾ teaspoon ground allspice
Liquid for sauce
- 1 cup water (or ½ cup apple juice + ½ cup water)
Instructions
- Prepare the spice rub: In a bowl, thoroughly mix granulated sugar, table salt, ground cloves, ground cinnamon, ground nutmeg, ground ginger, ground sweet paprika, and ground allspice. This creates a sweet and aromatic rub that will enhance the pork’s flavor.
- Season the pork: Pat the pork loin dry and generously coat it with kosher salt and freshly ground black pepper. Then, evenly rub the prepared spice mixture all over the pork to cover it completely.
- Make the glaze: In a separate bowl, combine melted salted butter, honey mustard, honey (or hot honey), whole-grain mustard, and apple cider. Stir well until smooth, creating a flavorful glaze that will keep the pork moist and impart a slight tangy sweetness during baking.
- Bake the pork: Place the seasoned pork loin on a roasting pan or lined baking sheet. Pour the glaze over the pork, allowing it to coat the meat evenly. Bake the pork in a preheated oven at 325°F (163°C) for approximately 2 hours (120 minutes), basting occasionally with the pan juices to keep it tender and flavorful.
- Prepare the sauce and rest: While the pork bakes, mix water (or half apple juice and half water) with any remaining glaze or pan juices to create a light sauce. After baking, let the pork rest for 10-15 minutes before slicing to allow juices to redistribute, ensuring a juicy and flavorful cut.
Notes
- Use apple cider, not apple cider vinegar, to maintain the glaze’s sweetness and acidity balance.
- Resting the meat after baking is essential for juicy and tender slices.
- The spice rub is quite generous and sweet, adapting it to your preferred sweetness is possible by adjusting sugar quantities.
- Make sure to baste the pork periodically to keep it moist during the long baking process.
- Using pork loin roast gives a larger, tender result—pork tenderloin can be substituted but adjust cooking time accordingly as it cooks faster.
